South Africa’s 13th Language: An evening with Sommelier Polly Ducas

South Africa’s wines are world-renowned for the care and fastidiousness that goes into each bottle. Small and large farms alike sprawl across the oldest soil in the world, reaching deep into the very cradle of mankind to nourish the heritage of vines that will offer themselves to a repertoire of wines that will travel the world. On a warm Sunday evening, Prestige was treated to a dinner and wine pairing experience hosted by Sommelier Polly Dacus. Along with meticulously curated cuisine, the evening offered an experience of South African wines through the palate of a welcomed guest.

Polly Dacus: A Pursuit of Passion

Years ago, an American student fell in love with wine while studying abroad in Valencia, Spain. She describes drinking Rose straight out of the bottle while taking in the city’s vibrant nightlife, and that being the beginning of a passionate relationship with wine.

Polly Dacus is a professional sommelier based in Utah, USA, known for hosting wine evenings at the prestigious Edison House social club. After establishing her career in healthcare, she trained at the Wine Academy of Utah to deepen her knowledge of the drink that stole her heart and is now exploring the world-famous Cape winelands. Her first stop in South Africa, however, was Johannesburg, where she hosted an intimate “Sip and Swirl” with selected guests at Flames Restaurant, the Four Seasons Westcliff.

The Art of wine tasting

The evening began with a candid discussion of Ms Dacus’s early life and love for wine. We were then treated to our first course, which included Patagonian Squid, Springbok Carpaccio, or Fried Babaganoush, paired with a light Chenin. Plates of Karoo Lamb Shank, Butternut Gnocchi, and Roasted Pork Belly filled the table for mains, while guests were regaled with tips on how to talk wine. A deep red blend paired perfectly with the course. We ended the evening with Malva pudding and Hazelnut chocolate bars with a sweet dessert wine. Key talking points to remember when pairing wine:

• Contrary to popular belief, fresh fruit is a poor accompaniment to wine. The acidity of fresh fruit and that of wine will clash, and the mouthfeel of wine is incompatible with the tartness of some fruits. 
• Dessert wine should always be sweeter than the dessert. Desserts prime the palate for sweetness, so pairing them with a dry wine can abruptly cut short the indulgent finale of a grand meal.
• The fruit notes you may detect in a wine are not entirely a figment of imagination. While it is known that ingredients like vanilla, cherry, lemon, etc., are not actually included in the wine, it is common to pick up on those notes through smell and taste. Grape variety, the fermentation process, the wood barrels, and ageing can induce some of those flavors naturally.

South Africa’s 13^th language

Along with detailed instructions on how to assess wine, the conversation kept returning to the undeniable enthusiasm for South African wines. Our Sommelier shared how rare South African wine is in her home state due to government restrictions and how a visit to the Cape remains on the to-do list of every Sommelier.

Most admired for our farmers’ culture of sharing crops and the invention of Pinotage, South Africa’s reputation as a global player in the wine industry remains intact despite a general decline in key markets such as the UK and the US. This has mostly been attributed to US tariff hikes and other geopolitical factors. However, this decline has been counterweighted by an increased demand in African Markets. For many who have not yet visited, South African wines continue to serve as an introduction to the country and a greeting in our 13^th unofficial language.